Reviews & Comments

This cake is wonderful. It was our Easter dessert and my family raved about it. They told me to be sure I didn't lose the recipe. The only addition I made was I added the juice of the two zested lemons to the pudding as I did not want to waste it. Thanks Betty Crocker.

This recipe was a favorite during my girl scout campouts back in the 60's. Somehow my mom figured out how to make this with only mess kits for cookware. Love it then, love it now !!

This is the recipe I''ve been looking for for years. In the 1960''s, my mom used to make this. However, back then Betty Crocker had a Lemon Pudding Cake Mix where you mixed up the cake batter with the egg and water etc. and then you sprinkled the pudding mix on top and poured boiling water over the top and baked it. The pudding went to the bottom and the cake on top. It made a smaller cake - 8 X 8. It was delicious. They stopped making the mix and I''ve been looking for years for a recipe that would taste the same and be the same texture. Before this recipe, the only ones I found were less cakey and not nearly as good. I wish they would make the mix again. Since there are only two of us, I divide the recipe in 1/2 and make it in an 8 X 8 pan. You just have to measure the cake mix in 1/2.Try it. It is really good.

I saw this recipe in the monthly magazine and saved it because my family LOVES lemon dishes and especially cook''n''serve lemon pudding. Sadly, this recipe has very little lemon flavor at all. We were all very disappointed.If I make it again, I''ll probably use a lemon cake mix (instead of yellow). I''ll probably also try the cook''n''serve pudding rather than the instant pudding or lemon juice instead of milk or ???. I''d love to get others'' suggestions to make this more lemony.